Brussels Sprouts, Chestnut, Camembert Casserole

This Brussels Sprouts, Chestnut, Camembert Casserole contains crunchy fresh Brussels sprouts, rich butter chestnuts, and creamy Camembert cheese.  Additionally, this sexy Thanksgiving side dish takes 45 minutes to throw together. Big flavor. Little effort.

Brussel sprouts seem to divide people more than politics. Most folks I poll either can’t stand them or love them. Not a big middle opinion. Once I was one of those people who were indifferent to Brussel Sprouts. Then I started creating Brussels sprout recipes adding some of my favorite ingredients. Game. Changer.

In German, Brussels sprouts are called rosenkohl, or Rose Cabbages. I’ve often wondered if we called them “Rose Cabbages” instead of “Brussels sprouts” would a more lovely name make people more open to eating them?

This Brussels Sprouts, Chestnut, Camembert Casserole only uses 1 cup of sour cream for the entire recipe. Feel free to add more if you want a more generous creamy sauce.

The casserole is actually doubly nutty. Chopped raw walnuts are added to the mix for additional crunch, flavor, and Fall realness.

Use vacuum-packed pre-peeled chestnuts for their ease. Much less complicated than roasting and peeling them from scratch. A big time saver.

Regarding saving time, you can make this Brussels Sprouts, Chestnut, Camembert Casserole one or two days ahead of the big meal. Once the casserole has cooled completely, wrap the dish tightly in plastic wrap and place in the refrigerator. Remove from the refrigerator the day you want to serve it. Then bring it to room temperature, them place in a warm oven to reheat it.

Substitutions:

I recommend keeping the brussels sprouts and chestnuts of the original recipe. For the cheese, use chunks of brie or grated Emmenthaler. Use full-fat coconut milk instead of the sour cream if the dish has too much dairy for your liking. Also, replacing the walnuts with pecans would be a nice touch.

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Brussels Sprouts, Chestnut, Camembert Casserole

Course Side Dish

Cuisine American

Keyword Brussel Sprouts Casserole

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 2 lbs fresh Brussels sprouts
• salt
• 2 onions
• 1+1/2 cups cooked vacuum-packed chestnuts
• 1 cup chopped raw walnuts
• 1/4 cup butter
• pepper
• 1/2 teaspoon ground nutmeg
• 1 cup sour cream
• 7 oz Camembert cheese

Instructions

1. Trim and halve the Brussels sprouts

2. Place a large bowl of cold water next to the stove.

3. Bring a pot of salted water to a boil. add the Brussels sprouts and cook for 8 minutes.

4. Use a slotted spoon to transfer the Brussels sprouts to the cold water.

5. Drain the Brussels sprouts and pat dry. Transfer to a casserole dish

6. Peel and dice the onions.
7. Roughly chop the chestnuts
8. Heat the butter in a large skillet.
9. Add the onions and sauté until transparent.
10. Add the walnuts and chestnuts to the pan and cook, stirring for 3-4 minutes.
    
11. Season with salt and freshly ground pepper to taste. Sprinkle the nutmeg over the top and stir in.
12. Stir in the sour cream.
    
13. Preheat the oven to 350 degrees F.

14. Pour the mixture evenly over the Brussels sprouts in the casserole dish.

15. Cut the camembert into pieces and distribute it over the top.
    
16. Place in the oven and bake for 20-25 minutes. Test the sprouts after 20 minutes. You want them to have a crunch but not too tough.
17. Remove from the oven and serve right from the dish.

Like this Brussels Sprouts, Chestnut, Camembert Casserole? Try some of my other Fall casseroles:

Schnitzel Casserole in Thyme Mushroom Sauce

Butternut Squash Ground Beef Casserole

Bread, Wine & Cheese Leftover Casserole

Apple Gouda Sauerkraut Casserole

Pear Potato Cheese Casserole